ServSafe Certification Foodborne Illness Prevention 2

Question 1

Which pathogen is most commonly associated with undercooked poultry and cross-contamination in foodservice?

Accepted Answer

Campylobacter jejuni

Answer

Listeria monocytogenes

Answer

Clostridium botulinum

Answer

Bacillus cereus

Question 2

A food handler notices a shipment of raw chicken arrived at 52°F. What is the correct action?

Accepted Answer

Reject the shipment

Answer

Accept it and cook immediately

Answer

Store it on ice right away

Answer

Use it within 2 hours

Question 3

What is the primary purpose of the HACCP system in food safety?

Accepted Answer

Identify and control biological, chemical, and physical hazards

Answer

Train food handlers on hygiene

Answer

Ensure proper equipment calibration

Answer

Monitor employee handwashing compliance

Question 4

Which of the following is an example of a biological hazard in food?

Accepted Answer

Norovirus on ready-to-eat food

Answer

A metal shaving from equipment

Answer

Pesticide residue on produce

Answer

A glass shard from a broken container

Question 5

At what internal temperature should ground beef be cooked to destroy pathogens?

Accepted Answer

155°F (68°C)

Answer

145°F (63°C)

Answer

165°F (74°C)

Answer

135°F (57°C)

Question 6

Which condition most favors rapid bacterial growth in food?

Accepted Answer

Moist, protein-rich food held at 70°F

Answer

Food stored at 40°F with low moisture

Answer

Acidic food with pH below 4.6

Answer

Dry food stored in sealed containers

Question 7

A guest reports symptoms of vomiting and diarrhea 6 hours after eating at your restaurant. Which pathogen is MOST likely responsible?

Accepted Answer

Staphylococcus aureus

Answer

Clostridium perfringens

Answer

Hepatitis A

Answer

Salmonella Typhi